Culinary Lead, FT (Sur La Table)

About the role

You will own the culinary vision and execution for your center, ensuring that every cooking class drives engagement, satisfaction, and loyalty among our guests. You will partner closely with store leadership to translate business objectives into outstanding culinary programming and team development. This role requires you to blend culinary artistry with data-driven decisions to optimize the performance of the culinary program. You will foster a culture of excellence where every team member understands the importance of guest obsession. Ultimately, you will be responsible for creating a thriving environment where cooking classes become the heartbeat of the store.

Key facts

What you'll do

Drive the end-to-end management of the culinary program, ensuring all classes are executed flawlessly and meet company standards for quality and guest experience.

Partner with store leadership to design and implement strategies that increase foot traffic and engagement through compelling cooking classes and private events.

Analyze daily, weekly, and monthly performance metrics to identify opportunities for growth and optimize the culinary schedule and product mix.

Champion a guest-obsessed culture by delivering exceptional experiences in both the kitchen and on the retail floor, ensuring every interaction reflects the Sur La Table brand.

Lead, coach, and develop a high-performing culinary team through ongoing feedback, training, and mentorship that elevates engagement and retention.

Ensure strict compliance with food safety standards, local health codes, and sanitation regulations across all culinary operations and events.

Maintain accurate inventory management, control shrink, and optimize supply and culinary expenses to protect profitability and operational efficiency.

Handle liquor, wine, and beer in strict compliance with state regulations, company policies, and age verification protocols during all program activities.

Utilize a refined palate to perceive and differentiate variations in flavors and aromas, ensuring consistent quality in every dish prepared during classes.

Demonstrate physical stamina by standing for up to four hours, moving actively throughout the store, and performing repetitive motions required for cooking demonstrations.

Requirements

Must be able to communicate effectively in English, both verbally and in writing, to collaborate with associates, lead training, and interact with guests in a professional manner.

Must possess the physical ability to remain standing for up to four consecutive hours while teaching classes and engaging with customers on the sales floor.

Must be capable of lifting and moving merchandise weighing up to fifty pounds to replenish stock and set up cooking stations as needed for classes.

Must demonstrate the manual dexterity to grasp, hold, grasp, turn, and chop ingredients while executing cooking techniques safely and efficiently during demonstrations.

Must be able to ascend and descend ladders safely to retrieve and reposition merchandise in stockrooms or high storage areas within the store.

Must maintain keen sensory perception to identify variations in intensity or quality of flavors and odors, ensuring dishes meet the brand's standards.

Must consistently adhere to all food safety standards, local health codes, and sanitation regulations during every aspect of culinary operations.

Must comply with state and location-specific alcohol regulations when handling liquor, wine, and beer, including strict enforcement of age restrictions.

Nice to have

An affinity for creating memorable educational experiences that inspire repeat visits and build long-term customer loyalty.

A commitment to staying current on products and culinary trends by actively participating in training and seeking out additional resources.

The ability to lead a customer-focused, guest-obsessed culture that aligns with the Sur La Table brand promise.

Practical notes

Workweeks are expected to be between 32 and 26 hours with the ability to have a flexible schedule, including nights, weekends, and holidays.

Regular and predictable attendance is required, with the flexibility to adjust class assignments based on demand, ensuring five to six classes are taught per week.

This role may involve handling liquor, wine, and beer in compliance with all applicable laws and company policies.

The position requires the capability to use computers, POS systems, keyboards, merchandise scanners, and a mouse to perform essential job functions.

Consistent and reliable performance is essential to meet the KPIs that define success in this role, including second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.